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Home > Knife Types > Deba Knives > Deba Knives 105-170mm > Yamaguchi White #2 Usu Deba 125mm
Yamaguchi White #2 Usu Deba 125mm
Yamaguchi White #2 Usu Deba 125mm Yamaguchi White #2 Usu Deba 125mmYamaguchi White #2 Usu Deba 125mmYamaguchi White #2 Usu Deba 125mm
Yamaguchi White #2 Usu Deba 125mm Yamaguchi White #2 Usu Deba 125mmYamaguchi White #2 Usu Deba 125mmYamaguchi White #2 Usu Deba 125mm

Yamaguchi White #2 Usu Deba 125mm

Item #: KS2-U125

Average Customer Rating:
(5 out of 5 based on 2 reviews)

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Our Price: $54.00
Availability: Usually ships the same business day
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We just love finding new blade makers who think and operate outside the box. They might employ unusual materials or techniques, or bend the rules of classic design parameters. Either way, these are the craftspeople we are constantly seeking to add to the CKTG menu selection.

The Yamaguchi Forge was founded over 70 years ago by patriarch Ryoichiro Yamaguchi, who originally started forging and making tools like sickles, hoes, and other work tools along with kitchen knives. His son, Yoshihito Yamaguchi, is now the master blacksmith of this three-man workshop along with his son, the 3rd generation Yamaguchi, and one other craftsman.

Their shop is located in a fishing village in the Kayaki district of Nagasaki Prefecture. Because of the location they have specialized in knives for fishermen and chefs who process and cook fish.

This knife is called a Usu Deba, which means Thin Deba in English. It has the general profile and shape of a regular deba but is much thinner than the usually stout bladed knife. The blade is made from Shirogami #2 carbon steel which is laminated with a soft iron for both protection and ease of manufacturing. The cladding retains the carbon scale for that great looking kurouchi finish. A simple oval ho wood handle and plastic ferrule complete this well made and keenly priced knife.

  • Blacksmith: Yamaguchi Forge
  • Location: Kayaki district, Nagasaki, Japan
  • Construction: San Mai, Hammer Forged
  • Edge Steel: Shirogami #2 (White #2)
  • Cladding: Soft Iron
  • Finish: Kurouchi
  • Handle: Ho Wood Oval
  • Ferrule: Black Plastic
  • Engraving: Stamped
  • HRC: 60-61
  • Weight: 2.6 ounces
  • Blade Length: 118 mm
  • Total Length: 236 mm
  • Spine Thickness at Base: 3.4 mm
  • Blade Height: 34.8 mm
  • Customer Reviews

    Product Reviews

    5  Rough but Ready, May 11, 2019
    Posted By: Steve San Filippo - verified customer

    So you have to be honest and ask yourself, ďDo I buy a kitchen knife to slice and dice or am I really more interested in how cool I think it looks attached to my custom magnetic knife holder suspended on the wall of my model kitchen like the masterpiece of some long-dead Dutch master blade-smith? Well?



    If your answer is slice and dice, this is your kind of knife. If not, th


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    5  Rough but Ready, May 8, 2019
    Posted By: Steve San Filippo - verified customer

    You have to be honest and ask yourself, "Do I want a comfortable handmade knife with a killer sharp edge at a very reasonable price that tunes up with a few strokes on the honing rod or a car-payment expensive fancy custom knife with mosaic pins and a Chip and Dale (the furniture not the cartoon chipmunks) stabilized Siberian Yeti deadwood handle I can suspend from my magnetic knife holder on the kitchen wall to really impress my friends? If you're interested in a utility style knife that while rough around the edges cuts like a Star Wars light sabre seriously consider the Yamaguchi White #2 Usu Deba. Fit and finish is rough to say the least. The handle is inexpensive and unfinished Ho wood (magnolia I'm told) and is in no way matched up with the plastic ferrule. (I removed the anime-style label, and after a few minutes of 400 grit sanding applied a stain and voila a better looking plain handle.) But it's what's uptop that counts, and that's a very rough-hewn but incredibly effective White Steel #2 usu (thin) deba blade. My first slice was the tell. I noticed no resistance whatever as I sliced through one of my extremely thick-skin winter lemons. That was a first, and I use high quality knives. So, if you're interested much more in function than form, this knife is definitely rough but ready -- and a great value to boot.


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